Mix your pizza dough this way and you'll get the perfect taste

When making pizza, most people use only familiar recipes and methods.

However, the main trick is in mixing and selecting the ingredients.

The expert of the online publication "BelNovosti" in the field of cooking, chef Yulia Arkhipova, analyzed several interesting options for preparing the perfect pizza.

Flour: the basis for success

The most preferable flour is made from durum wheat (type "00" or "Manitoba").

This flour has a high gluten content, which provides the dough with the necessary elasticity and structure.

Water: The Importance of Proportions

The water should be at room temperature. It is very important to maintain the correct proportions of water and flour.

On average, 500 grams of flour requires 325-350 milliliters of water.

Yeast and salt

A small amount of sugar is used to activate the yeast. Salt is added to enhance the flavor and control the fermentation process.

It is important not to mix yeast and salt directly, as salt can slow down the activity of the yeast.

Dough kneading technique

You should start by dissolving the yeast and sugar in water.

Once the yeast has activated, you can gradually add flour, mixing the mixture thoroughly.

Add salt halfway through the process. Mixing should be even to avoid lumps.

How to knead

The process should take at least 10-15 minutes. The dough should be kneaded, stretched and folded to develop the gluten and make it elastic.

Properly kneaded dough becomes smooth and homogeneous, does not stick to your hands or the work surface.

Fermentation time and temperature

It should be kept in a warm place, covered with a damp cloth or cling film.

Fermentation time is usually 1-2 hours, until it doubles in volume.

After the first fermentation, the dough is kneaded and divided into portions that will be used for pizza.

Each portion is formed into a ball and left for a second fermentation for 30-60 minutes. This improves the structure and makes the dough more airy.

Forming and baking

Before rolling out the dough, leave it for a few minutes to make it more pliable.

It is better to roll out the dough with your hands, carefully stretching it from the center to the edges.

This allows you to maintain the airy structure and avoid damage to the gluten network.

Baking technique

The ideal temperature for baking pizza is 250-300 degrees Celsius.

Pizza must be baked quickly to keep the dough crispy on the outside and soft on the inside.

Earlier we told you how to make the perfect solyanka.